Brynja's Grain Free Kitchen

All Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, and Sauteed Chard

Celiac.com Sponsor (A13):
***Save left over Pork and Apple Chutney for a hot sandwich. I use Against the Grain baguette and then I load up a layer of shredded pork roast, apple chutney, and top it with EXTRA sharp white cheddar. I shove it under the broiler for a moment until its a nice melt and then we feast like kings.

This recipe is adapted from Rachael Ray food network and is available online*

You can also find the video of it under Rachael Ray's Week in a Day, Slow Ride episode.

Apple Chutney how to video

• 1 (5-pound) bone-in pork shoulder
• Sea salt and freshly ground black pepper
• 2 teaspoons fennel seeds
• 2 tablespoons chopped fresh thyme
• 2 medium onions, sliced
• 1 head garlic, cloves peeled and sliced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 5 to 6 fresh bay leaves
• 2 cups chicken stock
• 1 cup white wine
• 1 tablespoon extra-virgin olive oil
• 2 medium onions, chopped
• 2 Fresno chile peppers, seeded and finely chopped
• 1 (1-inch) piece fresh ginger, grated or minced
• 6 medium Braeburn or Gala apples, peeled and chopped
• 2 tablespoons dark brown sugar
• 1 tablespoon chopped fresh thyme
• 1/4 cup dark amber maple syrup
• 1/4 cup cider vinegar
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly grated nutmeg
• 4 large sweet potatoes, peeled and sliced
• 1 tablespoon orange zest
• 1 cup chicken stock
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 very large bunch red chard, stemmed and shredded
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg

Preheat the oven to 450 degrees F. Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours. Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots , celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more. Meanwhile, start on the spicy apple chutney and side dishes. For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar , lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish. For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot . Mash the sweet potatoes with orange zest, chicken stock, lemon juice , salt, and pepper. Keep warm until ready to serve. For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve. Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings . Strain the sauce and pour it into a serving bowl or gravy boat . Serve the pork with the spicy apple chutney , mashed citrus sweet potatoes and sauteed chard. .

Instead of straining the sauce, I throw it all in the food processor. No sense in wasting good vegetables and it makes the gravy quite thick and perfect. I put the gravy back in the pan, and then lightly shred the pork and lay it right in there. This recipe freezes PERFECTLY if you want to freeze the leftovers and makes those absolutely fabulous hot sandwiches later on. I also double the potato and chard recipes as we like vegetables here and the gluten eaters are also heavy carb eaters.